Shelly's Recipe

MOCHA COFFEE CAKE WITH ESPRESSO GLAZE

Category: Coffee Cake

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2 tbsp cocoa powder dissolved in 1 1/2 tbsp hot water
2 tbsp instant espresso powder dissolved in 1 tbsp hot water

For the Glaze
1 1/2 tsp instant espresso powder
2-3 tbsp strong brewed coffee
3/4 cup confectioners sugar, sifted

Make the Cake: Preheat to 350. Generously butter and flour an 8 inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.

Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan. Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

Make the Glaze: Stir together espresso powder and 2 tbsp coffee in a bowl until powder is dissolved. Add confectioners’ sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary. Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.

NOTE: This recipe can be doubled and baked in a 10-inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.